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MStoney72 · 12-27-2012, 05:53 PM

I had an opportunity to fire up the WSM tonight and cook up some Jalapeno Cheddar brats and some leftover ribs from my ribeye roast from a couple weeks ago

Overall I am very impressed with this cooker the way it held at a consistent temperature, it wanted to run a little on the warmer side around 275, but I'm sure that's because its new. My door seemed to be sealed pretty well, since I did a little tweaking on it, I only saw a little smoke coming out of it. I was wondering if all of you wsm owners have smoke coming out around the perimeter of your lids? Now I need to get this thing cooled down so I can get it in the garage and get ready for bed:)

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12-27-2012, 05:53 PM	#13
MStoney72 Full Fledged Farker Join Date: 01-08-12 Location: Osceola, indiana	I had an opportunity to fire up the WSM tonight and cook up some Jalapeno Cheddar brats and some leftover ribs from my ribeye roast from a couple weeks ago Overall I am very impressed with this cooker the way it held at a consistent temperature, it wanted to run a little on the warmer side around 275, but I'm sure that's because its new. My door seemed to be sealed pretty well, since I did a little tweaking on it, I only saw a little smoke coming out of it. I was wondering if all of you wsm owners have smoke coming out around the perimeter of your lids? Now I need to get this thing cooled down so I can get it in the garage and get ready for bed:) Sent from my PC36100 using Tapatalk 2 __________________ Weber Performer 14 1/2 WSM 22 1/2 WSM 1971 22 1/2 Weber Bar b Que kettle Weber genesis silver c (gasser) Weber Q Mini WSM (gold) Fastest of the fast Thermapen's (digital camo with U. S. A flag)